Entertaining alfresco? Serve up this salmon starter with crust brioche.


  • 4 slices brioche, crust removed (or sour dough)

  • 1 blue swimmer crab (cooked and meat picked)

  • 200ml olive oil, plus extra

  • 1 ½ tbsp red wine vinegar

  • 1 fresh salmon fillet portion (about 180g), skin removed

  • 1 tbsp baby capers, rinsed, drained and finely chopped

  • 1 French shallot, finely chopped

  • ½ lemon, rind and juice

  • 1 handful of baby peas, blanched

  • Micro coriander (if possible)

  • 2 tbs whole egg mayonnaise

  • Dill vinaigrette:

  • ¼ cup coarsely chopped dill

  • 1 tsp sugar

  • ½ lemon, juiced

  • 1 tsp red wine vinegar

  • ¼ cup olive oil


  • 1.

    Preheat grill to high. Cut brioche and place on oven tray and drizzle with oil. Grill until golden on both sides. Set aside.

  • 2.

    Bring a large saucepan of water to the boil over high heat. Add the asparagus and peas and blanch for 3 minutes. Drain and cool in a bowl of iced water.

  • 3.

    In a boil add 1 tbs of mayonnaise with the crab meat and set aside until serving.

  • 4.

    For dill vinaigrette, combine ingredients in a mortar and pestle, pound to combine, season to taste.

  • 5.

    Dice salmon into 1cm cubes; combine with capers, ½ tbsp vinegar, eshallot, lemon rind and juice. Season to taste.

  • 6.

    To serve, place salmon mixture in a ring mould, top with 1 tbsp of crab meat and mayonnaise. Combine the cooled peas and asparagus and some of the dill vinaigrette. Place around the salmon and serve with some crust brioche.

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